Happy Victorian Halloween

The following are excerpts from The Book of Days for 1832.

There is perhaps no night in the year which the popular imagination has stamped with a more peculiar character than the evening of the 31st of October, known as All Hallow’s Eve, or Halloween. It is clearly a relic of pagan times, for there is nothing in the church-observance of the ensuing day of All Saints to have originated such extraordinary notions as are connected with this celebrated festival, or such remarkable practices as those by which it is distinguished.

h1

The leading idea respecting Halloween is that it is the time, of all others, when supernatural influences prevail It is the night set apart for a universal walking abroad of spirits, both of the visible and invisible world; for, as will be afterwards seen, one of the special characteristics attributed to this mystic evening, is the faculty conferred on the immaterial principle in humanity to detach itself from its corporeal tenement and wander abroad through the realms of space. Divination is then believed to attain its highest power, and the gift asserted by Glendower of calling spirits ‘from the vasty deep,’ becomes available to all who choose to avail themselves of the privileges of the occasion.

There is a remarkable uniformity in the fireside customs of this night all over the United Kingdom. Nuts and apples are everywhere in requisition, and consumed in immense numbers. Indeed the name of Nutcrack Night, by which Halloween is known in the north of England, indicates the predominance of the former of these articles in making up the entertainments of the evening. They are not only cracked and eaten, but made the means of vaticination in love-affairs.

It is a custom in Ireland, when the young women would know if their lovers are faithful, to put three nuts upon the bars of the grate, naming the nuts after the lovers. If a nut cracks or jumps, the lover will prove unfaithful; if it begins to blaze or burn, he has a regard for the person making the trial. If the nuts named after the girl and her lover burn together, they will be married.

There is an old custom, perhaps still observed in some localities on this merry night, of hanging up a stick horizontally by a string from the ceiling, and putting a candle on the one end, and an apple on the other. The stick being made to twirl rapidly, the merry-makers in succession leap up and snatch at the apple with their teeth (no use of the hands being allowed), but it very frequently happens that the candle comes round before they are aware, and scorches them in the face, or anoints them with grease. The disappointments and misadventures occasion, of course, abundance of laughter. But the grand sport with apples on Halloween is to set them afloat in a tub of water, into which the juveniles, by turns, duck their heads with the view of catching an apple.

Among these is the custom still prevalent in Scotland, as the initiatory Halloween ceremony, of pulling kailstocks or stalks of colewort. The young people go out hand-in-hand, blindfolded, into the kailyard or garden, and each pulls the first stalk which he meets with. They then return to the fireside to inspect their prizes. According as the stalk is big or little, straight or crooked, so shall the future wife or husband be of the party by whom it is pulled. The quantity of earth sticking to the root denotes the amount of fortune or dowry; and the taste of the pith or custoc indicates the temper. Finally, the stalks are placed, one after another, over the door, and the Christian names of the persons who chance thereafter to enter the house are held in the same succession to indicate those of the individuals whom the parties are to marry.

Another ceremony much practised on Halloween, is that of the Three Dishes or Luggies. Two of these are respectively filled with clean and foul water, and one is empty. They are ranged on the hearth, when the parties, blindfolded, advance in succession, and dip their fingers into one. If they dip into the clean water, they are to marry a maiden ; if into the foul water, a widow; if into the empty dish, the party so dipping is destined to be either a bachelor or an old maid. As each person takes his turn, the position of the dishes is changed.

The ceremonies above described are all of a light sportive description, but there are others of a more weird-like and fearful character, which in this enlightened incredulous age have fallen very much into desuetude. One of these is the celebrated spell of eating an apple before a looking glass, with the view of discovering the inquirer’s future husband, who it is believed will be seen peeping over her shoulder.

What may perhaps be termed unhallowed, rites of All Hallows’ Eve, is to wet a shirt-sleeve, hang it up to the fire to dry, and lie in bed watching it till midnight, when the apparition of the individual’s future partner for life will come in and turn the sleeve

Other rites for the invocation of spirits might be referred to, such as the sowing of hemp-seed, and the winnowing of three wechts of nothing, i.e., repeating three times the action of exposing corn to the wind. In all of these the effect sought to be produced is the same—the appearance of the future husband or wife of the experimenter.

h2

 

Above illustration is from News from the invisible world; or, Interesting anecdotes of the dead, published between 1800 – 1830

London Cooking Schools for Women in 1902

Shhh. I’m supposed to be writing fiction. I took a break to look for images for my new Facebook page (please like it, pretty please), when I came across “London Cooking-Schools and Their Teachers” in a 1902 issue of The Lady’s Realm. I couldn’t stop myself.  I excerpted some interesting (and infuriating) bits, but please take a look at the entire article if you interested in the names of the schools and the teachers. 

cook_2

Here are eighteen girls from the School Board, ranging in age elven to fourteen, learning to be clever little housewives and competent cooks of the working man’s dietary. Forty happy hours of their school year are spent here in the concoction of “poor man’s venison,” shepherd’s pie, and other cottage charities.

In another classroom are “ladies of high degree” learning to lard quails, make ice puddings, fold serviettes in the daintiest fashion, and write menus in approved French.

cook_3


In another classroom, a posse of uniformed Queen’s Jubilee Nurses are being initiated into the art of distract nurses’ cookery. The knowledge so gained will carry comfort and appetizing sick-room dishes into many a poor home


Workhouse diets are compiled at this school, Poor Law recipes tested and the committee has published a manual of model cookery for workhouses.


cook_5

Visiting the various workrooms, one notes the enterprise of aspiring domestics anxious to ” better themselves.” For £5 15s. such ambitious young women can take a plain cook’s certificate, which is an investment yielding a quick return in increased wages. This course is open only to the domestic servant class. The highest branch of all is known as the Cordon Bleu Corps. To belong to this entails a forty-week training at an outlay in fees of £40. Students gaining 80 per cent, of the marks obtainable in all branches of cookery are granted the Cordon Bleu silver badge and blue ribbon. A 60 per cent, average brings the blue ribbon minus the badge.

The working-expenses of a large cooking school are very heavy. Something like £2,200 a year is spent here on food. A good deal of this is consumed on the premises by the resident pupils, some twenty five of whom are comfortably boarded and housed. There is a big dining-room, too, where many of the day pupils buy their meals at moderate prices. It rarely happens that there are fewer than a hundred and fifty pupils preparing for the full cookery teacher’s certificate. The resident pupils have bright, cheerful bedrooms, and a nice sitting-room furnished with books, rocking chairs, and a piano. Board and lodging in the school costs 25s. a week. The results of their and other pupils’ culinary labours are served up at a seven o’clock dinner, where many unsold delicious dishes figure on the table. Friday evening is set apart for concerts, theatres, and entertainments, for which “late passes” are granted. A large percentage of the pupils live at boarding establishments in the neighbourhood, or make arrangements as paying guests in private families.

cook_4


What a pity—and what a topsy-turvy anomaly too !—it is that cookery and housekeeping are not taught as a matter of course in our girls’ high – schools, at Oxford, Cambridge, and all Varsities admitting feminine undergraduates! In a fair number of the leading American colleges for women a model home is attached where every branch of housewifery, housemaiding, and cookery is thoroughly learnt. A woman may possess all the diplomas and certificates that all the combined colleges and ‘varsities can bestow upon her; but if she be a domestic dunce no such titles or degrees warrant her in a claim to be a cultured, finished woman.


cook_6

“Nearly all our lady-pupils want to begin with elaborate dinner-party dishes. They don’t like the drudgery of simple boilings and bakings,” complain most of the cookery teachers. What opening is there for a gentlewoman who graduates and takes her cookery diploma?” No woman who is either a practical cook or a good teacher ever fails to find lucrative employment,” agree all the experts. There is an encouraging demand at the present time for trained lady-cooks and housekeepers in schools, colleges, and institutions, such posts commanding good salaries. A few women lecturers who give demonstrations of cookery by gas-stove manage to clear something like 300 a year. This is one of the best-paid branches of cookery.


cook_7

A staff of trained cools is kept in readiness to go out to private houses to prepare and serve dinners, luncheons, and ball-suppers. Mrs. Marshall does not think this kind of peripatetic cookery is suited to gentlewomen, unless they happen to be endowed with a strength of constitution beyond the powers of an average woman.

“Sometimes,” she says, “a day-cook going into the country for a dinner, leaver her home at 7:30am and does not return till after midnight. She is “on the go” and standing throughout the long, hard day.” Experience seems to show that this branch of cookery is better done by women of the domestic servant class.


A dinner for sixteen persons can be compassed in one day by a cook who receives 21s. for her task. For a ball-supper on a large scale, cooks need sometimes to stop at a country house for several days. Some “lady cooks” make long visits to country houses in order to train the cook already in possession, and impart a smattering of their art to the ladies of the household. Experienced cooks, with a special knowledge and skill in shooting-box menus, command very good fees in the autumn for duty done in distinction, inquiring young cooks are taught the latest idea in flower and fruit decoration, table illumination, and serviette architecture.

cook_1


“What do the gods care for a woman?” is a cynical Chinese proverb. However indifferent the gods may be to the sex, it is perfectly certain that man here below most thoroughly appreciates a wife who is at the same time an excellent cook. If men possessed the strong instinct of self preservation with which they are accredited —especially by women—they would look to it that the law of the land should speedily enact that no girl be allowed to receive a marriage certificate till she could produce accredited diplomas in cookery, domestic economy, and housekeeping.

At the present time the percentage of girls who trouble to go through a course of cookery is infinitesimally small. They are secure in the knowledge that man is not a sufficiently logical person to demand that his mate shall possess some qualification for the partnership she assumes. Any girl who enters into matrimony minus a thorough knowledge of every art and cunning device of domesticity obtains her lifelong  position under false pretences!